====== Cajun Chicken Cassoulet ======
{{recipes:casserole:cajun_chicken_cassoulet:6a00e55015ee528833017ee5f0ae1e970d-500wi.jpg?600|}}
<WRAP group>
<WRAP half column>
===== Ingredients =====
  * 1 (16-oz.) package Cajun smoked sausage, cut into 1/2-inch slices
  * 6 skinned and boned chicken thighs (about 2 1/4 lb.)
  * 1 teaspoon salt
  * 1 large onion, chopped
  * 1 medium-size green bell pepper, chopped
  * 2 celery ribs, chopped
  * 4 garlic cloves, chopped
  * 2 (16-oz.) cans cannellini beans, drained and rinsed
  * 1 (14 1/2-oz.) can diced tomatoes
  * 1 1/2 cups chicken broth
  * 1/2 (16-oz.) package frozen sliced okra, thawed
  * 1 1/2 teaspoons Cajun seasoning
  * Toasted Herbed Breadcrumb Topping (optional)
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** 40
  * **Cook:** 40
  * **Serves:** 8-10
  * [[http://www.thebittenword.com/thebittenword/2012/12/cajun-chicken-cassoulet.html|Source]]


----

{(rater>id=38|name=recipes:casserole:cajun_chicken_cassoulet|type=rate|headline=off)}

</WRAP>
</WRAP>

===== Directions =====
  - Preheat oven to 400°. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven.
  - Sprinkle chicken with salt. Cook chicken in hot drippings over medium-high heat 2 to 3 minutes on each side or until browned. Remove from Dutch oven. Add onion and next 3 ingredients to Dutch oven, and cook, stirring often, 5 minutes or until onion is tender. Add beans, next 4 ingredients, chicken, and sausage; cover with lid.
  - Bake, covered, at 400° for 40 minutes or until bubbly. If desired, sprinkle with Toasted Herbed Breadcrumb Topping.


{{tag>sausage andouille chicken bell_pepper celery beans tomato stock okra bread_crumbs southern}}
~~NOTOC~~
~~DISCUSSION|Notes~~